The Christmas season is quite near and with it comes a lot of baking. We’ve received a lot of questions regarding general procedures in baking that are very simple but are very important.

Q: I have a question that has been bothering me for some time. Why do I have to add eggs into a mixture one at a time? I have been doing this method but I don’t understand why it should be done? (Rica of Pasay City)

Jun Jun: The eggs must be added one at a time because emulsion must be achieved at all times during the mixing process of a batter. This is quite important particularly to the texture of what you are making. It will take longer to beat three eggs into a mixture than doing it one at a time.

If you add all the eggs at the same time, too much air will be incorporated into the mixture. Eggs absorb a lot of air too and this will contribute to the rising of your baked product as well. However, it will only contain air and there are even times that the cake’s middle will come out raw. I am sure that some of our readers have gone through the same problem. 

Adoree: Hi, Rica. Adding eggs one at a time is done so that the eggs easily incorporate into the mixture.  If you add the eggs all at the same time the mixture will have a hard time absorbing the eggs, especially since the mixture usually has fat in it, usually it is butter and sugar.

Q: This might be a stupid question but I find it very important. Do I have to sift flour at all times even when not asked by the recipe? (Kate of Quezon City)

Jun Jun: Thank you for your question. You don’t really have to when it isn’t stated by your recipe. There are people who say that flour is pre-sifted before it is packed anyway. But sometimes, flour is stored for a long time.  So for me, sifting or not really depends on what you are making and if the additional air will help in the volume of your baked product. 

Adoree: That is definitely not a stupid question. Sifting the flour even if the recipe does not call for it is okay. Just do not sift before measuring the flour, if the recipe does not say you should. If the recipe states one cup of sifted flour, then sift first before measuring. If the recipe says one cup flour, sifted, then measure first before sifting. If you sift your dry ingredients together, even if the recipe does not say you should do it, I think it is be okay.  This ensures that there are no lumps of flour or baking soda in the mixture.

Q: A lot of recipes instructs us to grease then line a baking pan with grease-proof paper. Isn’t this too much, since it is just for removing a cake from a pan? I want to save on my expenses; I think this is one area where I can save a little. (Myra of Quezon City)

Jun Jun: Yes, it is true that both paper and grease have become very expensive and it really is an area where you can save. You can disregard the grease but not the lining at the bottom of the pan; this makes sure that nothing ends up stuck on the cake pan after it has cooled or when you have to remove the cake while it is still warm. 

It is a general rule to always line the bottom of the pan, since it is the area where most cakes get stuck on the pan. 

Adoree: If you are making butter-based cakes, it is okay to just grease the pan with shortening then dust it with flour.  For more delicate cakes, it is advisable to really grease then line the pan with baking paper.

Q: Jun Jun and Adoree, thank you so much for answering all the questions of your readers. I have a question for you, all my cakes are sink in the middle; I don’t know what I am doing wrong? (Toni Rose of Caloocan)

Jun Jun:  Hi Toni Rose, your cake is sinking because it might be raw. Do you check with a toothpick? Do you press with your finger and see if the cake bounces back? These methods are very important. There is nothing is worse in baking than having a raw cake.  Also, most baking times are just guidelines. Don’t believe in them, most of the time, it depends on a lot of factors involved in the baking process, oven temperature, wrong method or procedure, and a lot more. Be very careful in mixing your batter. 

Adoree: Toni Rose, be sure that your cake is already baked through when you take it out of the oven.  Also, if you are baking foam cakes like chiffon, sponge, and angel cakes, you have to cool them inverted. Doing so will prevent the cakes from shrinking and having a sunken center.

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